Young Artichokes And Fava Beans Stewed In Olive Oil
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Young Artichokes And Fava Beans Stewed In Olive Oil
  Beans    Vegetables    Oils  
Last updated 6/12/2012 1:01:38 AM. Recipe ID 24960. Report a problem with this recipe.
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      Title: Young artichokes and fava beans stewed in olive oil
 Categories: Vegetables, Ceideburg 2
      Yield: 4 Servings
 
     16 sm Artichokes, or
      6 md Artichokes
      2    To 2 1/2 pounds young fava
           -beans, shelled
    1/2 c  Olive oil
      6    Garlic cloves, peeled,
           -minced
      2 tb Chopped fresh winter savory
      2 tb Chopped fresh thyme
    1/2 ts Salt
    1/2 ts Freshly ground black pepper
 
  At no other time of year can this dish be replicated successfully++-
  it epitomizes the tastes of late spring in Provence.  Straight from
  the garden or the open market come either the small, violet
  artichokes or burgeoning green ones, along with pods of favas barely
  swollen with soft, tender beans.  Winter savory, which grows wild on
  the hillsides, has just put forth its new spring flush and is full of
  resinous flavor. Serve with the freshest, crustiest bread possible
  for sopping up the juices.
  
  Prepare artichokes (see below), then cut small ones in half, larger
  ones into quarters or sixths; pat dry.  Remove the skins from the
  shelled favas.
  
  Heat the olive oil in a saucepan over medium high heat.  Add garlic
  and artichoke pieces; saute, stirring frequently, for 4 or 5 minutes.
  Add the fava beans and continue to cook, stirring often, for 10
  minutes. The artichokes will begin to change color to a deep olive
  green, but the favas will stay bright green.
  
  Add the winter savory, thyme, salt and pepper.  Stir well, reduce
  heat to very low, cover, and simmer until the artichokes are tender,
  about 15 to 20 minutes.
  
  Serves 4 to 6.
  
  PER SERVING:  275 calories, 7 g protein, 24 g carbohydrate, 19 g fat
  (3 g saturated), 0 mg cholesterol, 263 mg sodium, 9 g fiber.
  
  GENERAL PREPARATION OF ARTICHOKES:
  
  Using kitchen shears, cut off the tops (with their sharp spikes) of
  the side and bottom leaves.  Trim the base of the artichoke.
  
  Using a large, sharp chef's knife, cut off the top inch of the
  artichoke.
  
  Unless you are going to stuff the artichoke, cut it in half
  lengthwise. With the edge of a small sharp spoon or with a small,
  sharp knife, scoop out the exposed thistle.  If you are going to
  stuff it, however, do not cut in half; carefully scoop out the center
  leaves along with the thistle.
  
  Put the fresh-trimmed artichokes in acidulated water until ready to
  proceed with recipe.
  




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Recipe ID 24960 (Apr 03, 2005)

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